West African Chicken & Groundnut Stew
Submitted by cheryl33
West African chicken and groundnut stew with peanut butter, sweet potatoes, tomatoes, and warm spices served over rice. A hearty one-pot meal bursting with earthy, nutty flavor.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsGroundnut stew is one of West Africa’s greatest culinary gifts, and once you taste it, you’ll understand why it shows up on tables from Senegal to Ghana to Nigeria.
Chicken breast gets browned in peanut oil, then simmered with tomatoes, sweet potatoes, white beans, corn, and a rich swirl of peanut butter that melts into the broth and transforms everything into a thick, velvety, deeply savory stew.
Ginger, cayenne, and chili powder bring a slow-building warmth that hums underneath the nutty richness.
Spooned over hot rice, this is the kind of bowl that wraps around you like a blanket.
Kitchen Tips
- Natural peanut butter (no added sugar) gives the most authentic groundnut flavor. Avoid overly sweet commercial brands.
- Cut the sweet potatoes into even pieces so they cook through at the same rate. Uneven chunks mean some will be mushy while others are still firm.
- Let the stew simmer uncovered for the last 10 minutes if you want a thicker consistency.
- This stew reheats beautifully and tastes even better the next day as the spices deepen.
Ingredients
Directions
In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently.
Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well.
Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally.
If stew becomes too thick, add additional water.
Serve stew over hot rice.
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